Ice cream of tonka beans and celery milk by La Vie

Name: Ice cream of tonka beans and celery milk by La Vie
Ingredients: 600 g Almonds; 1 kg Celery; 1 l Water; 340 g Coconut milk; 210 g Whipped cream; 30 g Isomalt; 55 g Milk powder; 32 g Dextrose; 0.5 g Gelatine; 60 g white sugar; 300 g almond milk; 120 g Milk; 10 g Agar; 120 g white chocolate; 0.2 g Salt; 2.5 g Salt; 500 ml Lemon juice; 400 g Whole milk; 50 ml Yuzu juice; 2.1 g super neutrose; 12 g Agar; 0.4 g guar gum; 140 g Oil; 120 g Sugar; 3.2 g Gellan; 210 g dill oil; 2.4 g Sucro; 35 g Sugar; 30 g Lime juice; 1.85 g Gellan

A dish by Thomas Bühner from La Vie*** in Osnabrück, made with tonka beans, celery milk, lemon oil cream, and dill cream.

Ingredients

600gAlmonds

1kgCelery

1lWater

340gCoconut milk

210gWhipped cream

30gIsomalt

55gMilk powder

32gDextrose

0.5gGelatine

60gwhite sugar

120gMilk

0.2gSalt

2.1gsuper neutrose

0.4gguar gum

1gGrated Tonka bean

300galmond milk

10gAgar

120gwhite chocolate

2.5gSalt

400gWhole milk

1.85gGellan

1gGrated Tonka bean

500mlLemon juice

50mlYuzu juice

12gAgar

140gOil

120gSugar

3.2gGellan

210gdill oil

2.4gSucro

35gSugar

30gLime juice

2.8gglice

140gCoconut milk

120gMilk

20gSugar

50gWater

1units.itemsCeleriac

300gwhey

60gglucose syrup

1units.itemscelery stalk

Preparation

Roast the celery in a pan, add the milk, and reduce by half.
Blend the celery milk in a blender and strain it.
Measure out 500 grams of celery milk.
Blend the almonds with the water to make almond milk and strain that mixture as well.
Measure out 300 grams of almond milk.
Mix all ingredients together and heat to 80°C.
Let the ice cream base cool and store it overnight in the fridge.
Freeze it the next day.

Mix all ingredients and bring to a boil.
Then let the mixture cool and blend it in the thermoblender until creamy.

Mix all ingredients except the oil and let the mixture boil for 1 minute.
Cool down and blend together with the oil in the thermoblender until smooth.

Bring the milk together with the coconut milk, sugar, sucro, and glice to a boil.
Add the oil and stir until a mayonnaise-like texture forms.

Slice the celeriac into thin slices and place on Excalibur trays.
Bring the water and sugar to a boil and brush the sugar water over the celeriac slices.

Reduce the whey together with the glucose syrup until the mixture reaches the consistency of sugar.
Let it dry in the Excalibur for two days.

Cut the celery into long strips with a potato peeler.
Blanch them in hot water and immediately cool the strips in ice water.

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